This started life as a CROCK-POT® cookbook recipe, but Lea and I (mostly Lea) have modified it extensively enough that I’m comfortable claiming it for her at this point. Here’s what you need:
- 1.5 to 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 12 baby carrots, cut into bite-size pieces
- 4 stalks celery, cut into bite-size pieces
- 3/4 cup finely chopped onion
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- A shake or two of garlic powder
- 4 cans (about 14 ounces each) reduced sodium chicken broth
- 4 chicken bouillon cubes
- 2 to 3 cups uncooked egg noodles
Put everything in the slow cooker except the noodles. Cover and cook on low for 5 to 6 hours (or longer; while you’re at work all day is fine too).
When you get home from work, add the noodles to the pot and cover. (Eyeball the noodles; if the pot will hold more and you want more, put a few more in there.) Turn to high and cook for 30 more minutes. Serve and enjoy. I add a ton of black pepper to my bowl because that’s a chicken noodle soup thing for me.
This might be the best traditional chicken noodle soup I’ve ever eaten. The smell will drive you crazy when you get home. It’s hearty and flavorful enough to easily stand up all by itself for dinner. Leftovers are consistently gone the next day at our house.
(And I used a tiny photo because it’s a photo of seconds, because I didn’t know I was going to blog this tonight when I dipped the much sexier initial bowl. Maybe I’ll add a better one next time we have it.)
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That sounds amazing! I think I’ll try it over spring break, especially since it’s still going to feel like winter outside…
I will have to try it. I love homemade Chicken Noodle Soup. Have you tried the one they have in The Hazzard Cafe upon occasion? That dude lays down some serious CNS. I had it for the first time a few weeks ago and declared it the best I’d ever had. 🙂
This is great soup. Y’all let me know what you think. Terri, I didn’t know that. Worth remembering. Thanks.